Chicken and Brown Rice Pilaf

Boring chicken and rice is taken up a notch with savory bacon and crisp sugar snap peas.  Serves 6 in 40 minutes.

What you’ll need:

  • 3 slices bacon, chopped
  • 6 boneless, skinless chicken breasts (1 1/2 pounds)
  • 1 onion, chopped
  • 1 red pepper, chopped
  • 3/4 pound fresh sugar snap peas, cut diagonally in half
  • 2 tablespoons water
  • 3 cups hot, cooked brown rice
  • 2 tablespoons grated Parmesan cheese

What you’ll do:

  • Cook the bacon in a large nonstick skillet over medium heat for about 5 minutes or until crisp.
  • Remove bacon and drain on paper towels.  Discard drippings from the skillet.
  • Salt and pepper the chicken breasts on both sides.  Add to the skillet and cook 5 to 6 minutes on each side or until golden brown and the juices run clear.
  • Transfer the chicken to a plate and keep warm.
  • Add the onions and peppers to the skillet and cook for 3 minutes, stirring often.
  • Stir in the peas and the water; cover.  Simmer 4 to 5 minutes or until the vegetables are crisp tender.
  • Stir in the rice and transfer to serving platter.
  • Top with the chicken and the Parmesan cheese.

Recipe and image from kraft foods.

So what are you waiting for…Get dinner on the table!


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